Pan-seared potato ravioli filled with
Combine the potatoes, egg yolks, salt and nutmeg.
Add the flours until the mixture is of a consistency similar to gnocchi dough.
For the filling: Bring the cream and milk to a boil and remove from heat. Add the Grana Padano to obtain a smooth sauce.
Roll out the potato dough until it is a few millimeters thick.
Cut out disks, put a dollop of the Grana Padano cream filling, top with another disk, and lightly press the edges.
Freeze for 3 hours.
In a non-stick pan, sear the raviolis in a thin layer of oil and finish in a hot oven for 5 minutes.
Serve with a few drops of traditional balsamic vinegar.
Cooking recipe by the Chef Andrea Provenzani
Ingredients for 4 servings
- 600 g. boiled and smashed potatoes
- 4 egg yolks
- 100 g. potato flour
- 250 g. white flour
- Maldon salt
- 4 teaspoons of traditional balsamic vinegar
For the cream filling:
- 12 cl. fresh cream
- 12 cl. milk
- 120 g. Grana Padano cheese